Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Hazelnut | not in our table | 0 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz Neufchatel cheese
- 2 eggs
- 1 cup undiluted evaporated milk
- 1/2 cup sugar
- 3 tbsp hazelnut liqueur
- 2 tbsp flour
- 3 cups sliced fruit, fresh or canned
- 2 tbsp apricot preserves
- 1 tsp water
- 3 tbsp chopped or sliced Oregon hazelnuts
- Pastry:
- 1 1/4 cups flour
- 1/4 cup finely chopped Oregon hazelnuts
- 2 tbsp sugar
- 1/2 cup chilled butter
- 1 egg yolk
- 3 tbsp ice water
- =
Directions
1 To make pastry, combine flour, hazelnuts and sugar in medium bowl.
2 Cut in butter.
3 Beat together egg yolk and ice water; stir into flour mixture.
4 Form into a ball.
5 Roll dough on floured surface
6 Transfer to 9-inch pie plate; trim and flute edges.
7 For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container.
8 Cover; blend until smooth.
9 Pour into unbaked hazelnut pastry.
10 Bake at 325 for 40 minutes, or until tests done.
11 Chill. Layer fruit over cheesecake.
12 Stir together preserves and water; brush over fruit.
13 Sprinkle with hazelnut